Chestnut Free Beef Bone Broth
Rich, slow-simmered bone broth is one of those kitchen projects that rewards patience in the most satisfying way — a deeply amber, collagen-packed liquid that gels firmly when cold and fills your home with an incredible savory aroma for hours. This version starts by roasting the bones at high heat until they're deeply browned, which builds a flavor foundation that no shortcut can replicate. A splash of apple cider vinegar goes into the pot early, giving it time to draw minerals and collagen from the bones before the long simmer even begins. Carrots, celery, onion, garlic, fresh thyme, parsley, ginger, and a touch of turmeric round out the broth with layers of warmth and complexity that go well beyond a basic stock. For anyone navigating tree nut allergies or sensitivities, this recipe is completely straightforward — every ingredient is a whole food or pantry staple with no hidden risk of cross-contamination from specialty products. The finished broth stores beautifully in the fridge for up to five days or freezes in convenient portions for up to three months, making it easy to keep on hand for soups, braises, or sipping straight from a mug. When your chilled broth wobbles like soft jello, you'll know you nailed it.
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Learn more →Ingredients
8 servings
- 4 lb beef bones (knuckles, marrow bones, and/or oxtail)
- 2 tbsp apple cider vinegar
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 tbsp fresh ginger, thinly sliced
- 1 tsp ground turmeric
- 1 tsp salt, plus more to taste
- 12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a large rimmed baking sheet or roasting pan. Roast for 25–30 minutes, turning once halfway through, until the bones are deeply browned on the cut surfaces.
- 2
Transfer the roasted bones to a large stockpot (12-quart or larger). Pour off and discard any rendered fat from the roasting pan, then add 1–2 cups of the cold water to the hot pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.
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